Bring a large pot of water to a boil. Add pasta to the boiling water and cook for 6 minutes; add the asparagus and peas to the pot and continue to cook for 3 more minutes or until al dente. Drain.
In the meantime, prepare the sauce and heat the olive oil in a large skillet over medium heat. Add onions and garlic and cook for 2 to 3 minutes, or until tender.
In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
Add the broth mixture to the onion mixture in the pan. Whisk in the milk; continue to whisk constantly and bring to a boil. Reduce heat and cook for 1 more minute, or until thickened.
Whisk in the cream cheese; stir until melted. Stir in the grated parmesan cheese and remove from heat—season with salt and pepper.
Add the pasta and vegetables to the sauce; stir until completely combined.
Remove from heat, garnish with parsley, and serve.
Notes
Asparagus: Cut or snap off and discard the woody ends before adding the asparagus to the pasta.
Peas: Use fresh, canned, or frozen peas. You don't have to thaw them if they are frozen.
Pasta: Farfalle Pasta can be replaced with classic, whole wheat, or gluten-free pasta. Great subs for farfalle are shells, orecchiette, mini penne, or small rigatoni.
Cream Cheese: The cream cheese needs to be at room temperature so that it blends and melts perfectly. If cold, it will curdle and not mix well with the other liquid.
Dairy-Free: You can replace skim milk and cream cheese with non-dairy alternatives for a vegan version of this dish.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Italian
Keyword: asparagus recipe with sauce, asparagus with cream sauce, creamy asparagus pasta